Smoked Beef Short Ribs

If you’ve never had Smoked Beef Short Ribs I suggest you run to the store and pick up a few packs because you’re in for a decadent treat. Short Ribs are beefy, rich, and packed with flavor. And cooking them out on the smoker brings even more flavor to the party.

Total Time

5hr

4.3

3 Ratings

Author: How to BBQ Right

Servings:

Ingredients

•

Beef Short Ribs

•

Carrots

•

3 stalks

Celery

•

Onion

•

8 cloves

Garlic

•

4 cups

Beef Stock

•

2 cups

Red Wine

•

2/3 cup

Tomato Paste

•

2 sprigs

Fresh Rosemary

•

Bay Leaf

•

1/4 cup

All-Purpose Spice Rub

Cooking Instructions

Prepare Smoker for indirect cooking, bring temperature to 275 degrees F (140 degrees C) with a couple chunks of Hickory wood for smoke.

Season outside of Beef Short Ribs (12) with All-Purpose Spice Rub (2 tsp) . Place on pit and smoke for 3 hrs until brown on all sides.

Chop Carrots (3) , Celery (3 stalks) , and Onion (1) into large chunks. Place in a full size steam pan. Smash Garlic (8 cloves) and add to pan. Pour in Beef Stock (4 cups) and Red Wine (2 cups) . Add Tomato Paste (2/3 cup) and stir to disperse. Season with All-Purpose Spice Rub (4 Tbsp) and add Fresh Rosemary (2 sprigs) and Bay Leaf (1) .

Cover with foil and place on smoker after the short ribs have been on for 1 hour.

When the short ribs are brown (approx. 3 hrs) place them in the pan with the liquid.

Cover with foil and continue cooking until for tender about 1 ½ hrs.

Carefully remove each short rib from the liquid and cover loosely with foil.

Strain the remaining liquid and ladle any fat from top. Pour into a sauce pan and heat on high for 10-15 minutes until reduced by half. Serve the sauce over each Short Rib.

Nutrition Per Serving

CALORIES

610

FAT

43.1 g

PROTEIN

40.5 g

CARBS

7.7 g